Chicken Broth Recipe

Clean and prep chicken

If using a whole chicken, remove any giblets from the cavity and reserve for another use or add to the pot. Rinse the chicken briefly under cold water and pat dry with paper towels. If using carcasses/backs and wings, trim any excessive skin if desired.

Roughly chop the onion (no need to peel perfectly), halve the carrots lengthwise or chop into large chunks, and chop the celery into large pieces. Smash the garlic cloves with the flat of a knife (no need to peel). Gather parsley stems, thyme sprigs, and bay leaves.

Combine in a stockpot

Place the chicken (or bones) in a large stockpot and add 12 cups cold water, just enough to cover by 1–2 inches. Cold water helps extract gelatin and flavor.

Bring the pot to a gentle simmer over medium-high heat. As it heats, foam and impurities will rise to the surface. Skim off foam with a fine skimmer or large spoon during the first 15–20 minutes to keep the broth clear.

After skimming, add the chopped onion, carrots, celery, smashed garlic, parsley stems, thyme, bay leaves, peppercorns, and 2 tsp salt. Reduce heat so the liquid is at a bare simmer (small bubbles occasionally breaking the surface).

Simmer gently, uncovered or partially covered, for 1 hour for a lighter broth (if using a whole chicken) or 3–4 hours for a deeper, gelatin-rich broth (especially with bones/carcass). Periodically skim any fat or foam that accumulates; for a richer broth, leave fat in and skim later.

When the broth has reached the desired flavor and body, remove from heat. Using tongs or a slotted spoon, transfer the chicken to a bowl. If you used a whole chicken, you can reserve the meat for other dishes; remove skin and bones and shred the meat if desired.

Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined sieve into a large heatproof bowl or another pot to remove solids. Press gently on the solids to extract as much liquid as possible, then discard solids (or compost).

Taste and adjust seasoning with additional salt if needed (start with 1/4 tsp increments). If you want a clearer broth, let the strained broth cool slightly and refrigerate until the fat solidifies on top; skim off the solidified fat.

If you prefer a crystal-clear consommé-style broth, whisk 1 egg white with 1 cup cold water until frothy. Bring the strained broth to a gentle simmer, then slowly pour in the egg-white mixture while stirring. The egg white will coagulate and form a raft that traps fine particles. Simmer gently for 10–15 minutes without disturbing.

Carefully strain the broth through cheesecloth to remove the raft and any trapped impurities. Proceed to cool and store.

Cool the broth quickly by placing the pot in an ice bath or dividing into smaller containers. Refrigerate up to 4–5 days or freeze for up to 3 months. Label containers with date and use within recommended times.

If frozen, thaw overnight in the refrigerator before reheating. Reheat gently and adjust seasoning before using.